Recipe of the Week - Best Chicken Jalfrezi

My adaption of three great celebrity chefs own versions of this classic curry.

Ingredients

Marinade

750g Chicken breast cut into cubes or strips

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp Ground turmeric

Splash of Rape seed oil

Curry

Veg or rape seed oil

1 Large onion

2 Garlic cloves, chopped

1 Green chili pepper, chopped

1 (440g) Can chopped tomatoes

300 ml Water

1 tbsp Ground coriander

1 tbsp Ground cumin

1 tbsp Ground turmeric

1 Red pepper, sliced

2 Large red chilies, finely sliced

2 tsp Garam masala

2 tbsp Chopped fresh coriander

Method

1. Mix the coriander, cumin and turmeric together with the oil and coat the chicken pieces and marinate for an hour or more.

2. Cut the onion in half and chop. Heat a saucepan and fry the onion for a few mins to soften and then add the garlic and green chilli, fry until browned - about five to 10 minutes.

3. Add the water to the onion mixture and simmer for around 15 minutes.

4. In another pan, add a splash of oil gently fry the coriander, cumin and turmeric for about a minute. Add the chopped tomatoes and simmer for 10 minutes.

5. After 10 minutes, blend the tomato sauce and add it to the onions. Stir and then simmer for a further 20 minutes.

6. Heat a wok or deep fry pan, add a splash of oil and add the chicken pieces and seal all over, then add the sliced onion and red pepper and stir continuously for a further three mins then add the red chilli.

7. Add the tomato sauce to the chicken and peppers and simmer for around 10-20 minutes. Taste and add salt and sugar as required.

9. Just before serving, stir in the garam masala and chopped coriander leaves.